Better Nutrition - - HEALTHY DISH -

Serves 4 As with any quiche, do not over­bake, or the egg can get leath­ery. If your oven and pota­toes are hot, the cook time will be closer to 20 min­utes. If your oven started cold and the baked pota­toes were chilled, it will take at least 25 min­utes.

4 baked sweet pota­toes or gar­net yams, cooled 4 eggs 1 Tbs. Di­jon mus­tard ¾ tsp. hot sauce, op­tional, for a lit­tle kick ½ tsp. sea salt ¼ tsp. cracked black pep­per ¼ cup finely chopped or­ganic ham ¼ cup finely chopped baby kale 2 Tbs. finely chopped green onion

1. Pre­heat oven to 350¡ F. Line bak­ing sheet with alu­minum foil, and set aside.

2. Us­ing sharp knife, cleanly slice off top of each potato, and set aside. Care­fully scoop out most of the flesh with melon baller or spoon, leav­ing enough flesh in­side skin for potato to hold its shape well. Save scooped flesh for an­other use. ( Chilled cooked sweet potato is great in post- work­out smooth­ies.) Ar­range pota­toes open- sideup on pre­pared bak­ing sheet.

3. In small bowl, lightly whisk to­gether eggs, mus­tard, hot sauce, if us­ing, salt, and pep­per. Add ham and kale, and stir with fork to thor­oughly com­bine.

4. Care­fully spoon egg filling into cav­ity of each potato un­til nearly full. Top each potato with one quar­ter of green onion.

5. Bake 20– 30 min­utes, un­til the cen­ters are al­most solid, but mix­ture is still soft.

Per serv­ing: 210 cal; 10g prot; 6g to­tal fat ( 2g sat fat); 28g carb; 190mg chol; 630mg sod; 4g fiber; 6g sug­ars

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